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Leek & Butter Bean Soup with Crispy Kale & Bacon
Ingredients
  • 4 tsp olive oil
  • 500g leeks, sliced
  • 4 thyme sprigs, leaves picked
  • 2 x 400g cans butter beans
  • 500ml vegetable bouillon stock
  • 2 tsp wholegrain mustard
  • ½ small pack flat-leaf parsley
  • 3 rashers streaky bacon
  • 40g chopped kale, any tough stems removed
  • 25g hazelnuts, roughly chopped
Note: Ingredients may have been altered from the original.
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